Crustless Pumpkin Pie

Making pumpkin pie couldn’t get any easier! Simply process everything in the food processor, pour into a pie dish and bake. The added bonus: this crustless pumpkin pie contains just 225 calories per slice and 10 grams of protein.

Pour into the prepared pan. Bake 60 minutes. After 60 minutes, edges should be lightly browned and pull away from the baking dish, but center is probably still a little sunken, which means it's not yet fully baked. Remove pie from oven, gently cover the edges with foil, so that they don't burn while the center finishes baking, then bake 10-20 more minutes, depending on your oven, until center is puffy and set.

Cool pie in pan, on a wire rack, about 2 hours, then cover and refrigerate 2 more hours, until completely set.